Can I use frozen shrimp instead of fresh?

Yes. Thaw frozen shrimp completely and pat dry with kitchen paper before adding them in the final step. This prevents excess water from diluting the sauce and ensures even cooking

What other proteins work well in this curry?

Chicken breast or thigh (cut into bite-sized pieces), beef or pork (diced), firm tofu (cubed), white fish fillets, tinned chickpeas, or roasted cauliflower florets all work beautifully. Add slow-cooking proteins (chicken, beef, pork) at the start with the coconut milk; add quick-cooking ones (fish, tofu) in the final 10–15 minutes

How can I make this curry less spicy?

Reduce or omit the green chillies entirely, use only 2.5 mL red chilli powder instead of 5 mL, or add an extra 120 mL of coconut milk to dilute the heat. You can always taste and adjust as you go. Garam masala adds warmth rather than sharp heat, so you can keep that

Can I make this sauce ahead and freeze it?

Yes. Complete steps 1–7, cool the sauce fully, and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, reheat gently in the slow cooker on Low, then add your chosen protein and continue from step 8. This makes meal prep very convenient

Shrimp Curry (But It Could Be Any Protein) - Prawns Gravy - Prawn Masala Curry Glen & Friends

by Glen And Friends Cooking

Seafood

Published 2 May 2026Original video

This flexible prawn masala curry is the ultimate weeknight dinner when you want bold, aromatic flavours without fuss. The recipe starts by building a flavour base with ghee, red onions, and green chillies, then blooms spices like turmeric, cumin, and coriander before simmering with tomatoes and creamy coconut milk. Originally designed for stovetop cooking, this slow cooker version is perfect for busy cooks: prepare the base in the morning, let it develop flavour all day, then add your chosen protein just before serving. Glen's generous approach means you can swap the shrimp for chicken, beef, firm tofu, or even roasted cauliflower—the sauce is that good

Video thumbnail: Shrimp Curry (But It Could Be Any Protein) - Prawns Gravy - Prawn Masala Curry Glen & Friends

Watch: Shrimp Curry (But It Could Be Any Protein) - Prawns Gravy - Prawn Masala Curry Glen & Friends

Original recipe video — click to play

Original video by Glen And Friends Cooking2k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 30–50 minutes stovetop

Ingredients

Servings:

Units:

Base

30 mL Ghee or neutral oil
Use any neutral oil if ghee unavailable
2 medium Red onions, finely chopped
2 whole Hot green chillies, finely diced(optional)
Reduce or omit if you prefer milder heat
3 medium Roma tomatoes, finely chopped

Spices

1 mL Turmeric powder
5 mL Red chilli powder
Ground red chillies only, not chilli powder blend
1 mL Ground coriander
2 mL Ground cumin
5 mL Garam masala
Add in final 30 minutes (Low) or 10 minutes (High) for brightest flavour

Aromatics

5 mL Ginger paste
Jarred minced ginger works well; alternatively use freshly grated
5 mL Garlic paste
Jarred minced garlic works well; alternatively use freshly minced

Liquid

120 mL Water
Reduced quantity for slow cooker; use shrimp or vegetable stock if available
250 mL Coconut milk
Full-fat coconut milk delivers best flavour and richness

Seasoning

to taste Salt

Protein

500 g Shrimp (or prawns), medium, raw, cleaned, deveined, shells removed
Add in final 30 minutes on Low or final 10 minutes on High. For chicken, beef, pork, or other slow-cooking proteins, add with the coconut milk at the start.
See adaptationNotes for substitution guide

Method

1
Heat ghee or oil in a large frying pan or casserole dish on medium heat. Add the chopped red onions and sauté until soft and just beginning to caramelize at the edges, about 5 minutes. Do not brown them too heavily.
~5 mins
Tip: Browning the onions first adds depth of flavour; this step cannot be skipped in slow cooker adaptation
2
Add the diced green chillies and stir for 1 minute until fragrant.
~1 min
3
Add the turmeric, red chilli powder, coriander, and cumin. Stir constantly for 1–2 minutes to bloom the spices and release their aromatic oils.
~2 mins
Tip: Blooming spices on the stovetop before slow cooking ensures deeper, more integrated flavour
4
Stir in the ginger paste and garlic paste. Cook for 1 minute, stirring well.
~1 min
5
Add the chopped tomatoes and salt. Stir to combine, then add 120 mL water. Bring to a gentle simmer and cook for 2–3 minutes until the tomatoes begin to soften.
~3 mins
6
Pour the coconut milk into the pan and stir to combine. If using chicken, beef, pork, lamb, goat, or another slow-cooking protein, add it now. If using shrimp, fish, tofu, or other quick-cooking proteins, you will add these later.
~2 mins
Tip: This is the transition point: slow-cooking proteins go in now, quick-cooking proteins go in at the end
7
Transfer the entire contents of the pan to your slow cooker. Cover and cook on Low for 6 hours or High for 3 hours if you have already added slow-cooking protein. If you are cooking only the sauce base (to add shrimp or quick-cooking protein later), cook for 4–5 hours on Low or 2–3 hours on High.
~6 hrs
Tip: The sauce can also be made ahead, cooled, and refrigerated for up to 2 days; reheat gently before adding protein
8
If using shrimp or other quick-cooking protein, turn the slow cooker to High if it is currently on Low. Add the garam masala and stir well. Add the shrimp, stir to coat in the sauce, cover, and cook for 10–15 minutes until the shrimp are opaque and cooked through. Do not overcook.
~15 mins
Optional step
Tip: Shrimp cook very quickly; check after 10 minutes. Undercooked shrimp are better than rubbery overcooked ones
9
Taste and adjust salt and spice levels as needed. Serve hot over steamed rice, with naan bread, or with your choice of accompaniments.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes. Thaw frozen shrimp completely and pat dry with kitchen paper before adding them in the final step. This prevents excess water from diluting the sauce and ensures even cooking

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